It is coming to the season of BBQ’s and salads and nothing is more popular than a big bowl of coleslaw. Coleslaw traditionally means “cabbage salad” and is primarily made of shredded raw cabbage, shredded carrots, and other fruits and vegetables, then tossed in a light mayonnaise. This recipe however, puts a little extra pizazz into the side dish and includes a few extra ingredients that make all the difference.
Serving size 6
- 1 small cabbage, shredded
- 5-6 carrots, shredded
- 2 medium sweet potatoes, diced
- 65 grams salted sunflower seeds
- 2 tablespoon red wine vinegar
- 5 tablespoon sugar
- 8 fl oz greek yoghurt
- 2 tablespoon Dijon mustard
- 2 tablespoon stone ground mustard
- hot pepper sauce, to taste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- Preheat oven to 400 degrees/gas mark 5.
- Put cabbage and carrots in a large bowl.
- Place the diced sweet potato on a baking sheet lined with foil and bake for 20-30 minutes or until tender.
- Mix the sweet potato and sunflower seeds into the cabbage/carrot mixture.
- In a separate bowl, combine the red wine vinegar, sugar, yoghurt, mustards, hot sauce and Worcestershire sauce.
- Whisk in the sea salt, black pepper and olive oil. Season to taste with salt, pepper, sugar and hot sauce.
- Toss dressing with the cabbage mixture and serve!